Here is a great recipe for an ‘Itty Bitty’ side salad.  This dish pairs well with any fish- I enjoy this salad with my parchment baked halibut fillets.

green_bean_salad_with_toast

Ingredients

  • 3 Tbsp. olive oil
  • 2 Tbsp. red wine vinegar
  • 1/4 cup agave nectar
  • 2 cups green beans, cooked whole
  • 1 zucchini, sliced
  • 2 fresh beets, chopped
  • 1 red bell pepper, chopped
  • 1 scallion, greens and whites sliced
  • 1/4 cup peanuts
  • 2 tsp. spicy mustard
  • Topping: Greek yogurt

Directions

  • In a small bowl, whisk together olive oil, vinegar, spicy mustard and agave nectar.  Mix well; set aside.
  • Simply combine all above vegetables into a large bowl.  Toss gently; slowly add the peanuts and the above yogurt mixture.  Toss to ensure all vegetables and peanuts are coated.
  • Serve chilled with a dollop of Greek plain yogurt.
  • Enjoy!

Amie's
#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Balsamic Bean Spread...
Next Post Edamame Hummus...
  • Share

2 comments

  1. RE Bitty Beet Salad: recipe ingredients do not include greek yogurt , do include olive oil, which is not in the directions, which is the misprint?

    1. Thanks, Shirley…sorry about that. Yes, the olive oil is in the ingredient list to be mixed in with the beets, however, the Greek yogurt is used as an optional topping on the side for a bit of a tangy protein boost of flavor! Enjoy and thanks for your comment; I’d love to hear how you like this salad…let me know! Happy Holidays!

      Best,

      Amie

Share Your Thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.